Low Sodium Omelette Rice
Discover the wholesome, comforting flavors of Low Sodium Omelette Rice, a healthier take on the classic Japanese dish, Omurice. This recipe combines fluffy eggs, savory garlic-infused rice, and vibrant vegetables like red bell pepper, peas, and cherry tomatoes, all seasoned with black pepper and fresh parsley for a burst of freshness. Using unsalted chicken broth and olive oil keeps the sodium levels in check without compromising flavor, making it perfect for those on low-sodium diets. Ready in just 25 minutes, this dish is both nutritious and satisfying, ideal for a quick lunch or an easy weeknight dinner. Serve this beautiful, golden omelette parcel seam-side down for a professional touch, and enjoy a balanced meal bursting with color and flavor!
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Recipe Information
Ingredients
- 2 cups Cooked white rice
- 3 large Eggs
- 0.5 cup Red bell pepper
- 2 tbsp Green onion
- 1 clove Garlic
- 0.25 cup Unsalted chicken broth
- 0.5 cup Frozen peas
- 2 tbsp Olive oil
- 0.25 tsp Black pepper
- 0.25 cup Cherry tomatoes
- 1 tbsp Fresh parsley
Instructions
Dice the red bell pepper and cherry tomatoes. Mince the garlic clove. Chop the green onion and fresh parsley.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red bell pepper, minced garlic, and sauté for about 3 minutes until softened.
Add the cooked white rice to the skillet along with the peas and stir everything together. Pour in the unsalted chicken broth and let it cook for about 5 minutes until the liquid is absorbed.
Season the rice with black pepper and mix in the chopped green onion and cherry tomatoes. Remove from heat and transfer the rice mixture to a plate.
In a medium bowl, beat the eggs and add a tablespoon of water to make them fluffier. Heat the remaining tablespoon of olive oil in a clean skillet over medium heat.
Pour the beaten eggs into the skillet, tilting the pan to spread the eggs evenly over the surface. Cook until the edges firm up and the center is still a little soft.
Place the rice mixture in the middle of the omelette and fold the omelette over the rice, creating a parcel.
Slide the omelette rice onto a plate, seam-side down, and garnish with chopped fresh parsley. Serve immediately.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
